Roast chicken is always a treat but this Mexican version is in a league all of its own! Flavored with orange, lime, garlic, paprika, oregano, cumin, and more, you can expect plenty of flavor in every mouthful.
This versatile dish can be served in many ways. You can enjoy it hot from the oven with Spanish rice, cornbread or whichever sides you prefer, perhaps some vegetables too. Or you can use it to make chicken quesadillas or have it in tacos. Make salad with it or even sandwiches. This moist and delicious roast chicken can be used in many different ways.
The citrus gives the chicken a really zesty flavor and the other seasonings are also very effective. You shouldn’t have any issues making Mexican roast chicken. It’s a pretty straightforward recipe that always seems to come out tasting great.
Why You’ll Love the Recipe
This Mexican roast chicken recipe is so good. It comes out flavorful and juicy. If you love moist chicken with zesty flavors, garlic and perhaps a little heat too, you’re going to love this.
How to Serve It:
Pair the chicken with your favorite Mexican side dishes, perhaps rice and beans or quesadillas. It’s good served hot from the oven but leftovers can be enjoyed chilled or warmed back up.
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Can You Make It Ahead?
You can prepare it ahead and leave it in the marinade for up to 24 hours before proceeding with the recipe.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can freeze them too.
Variations and Substitutions:
Use a cast iron griddle instead of a grill if you prefer. You can also adjust the amount of spice to suit your palate.
Pollo Asado Mexican Roast Chicken
Ingredients
- 2 ½ pounds bone-in skin-on chicken pieces (breasts, thighs, drumsticks etc)
- Juice of 1 lime
- Juice of 1 orange
- ½ cup olive oil plus more as needed
- 1 tablespoon Sazon Mexican seasoning
- 6 minced garlic cloves
- 2 tablespoons vinegar
- 1 tablespoon ground paprika or cayenne pepper
- 1 tablespoon achiote powder
- 1 teaspoon ground cumin
- 1 tablespoon Mexican oregano
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Lime wedges and cilantro to serve
Instructions
- Combine the oil with the citrus juices, garlic, vinegar, Sazon, paprika, achiote, cumin, red pepper, and some salt and black pepper.
- Put the chicken in a large Ziploc bag or bowl and pour over the marinade.
- Refrigerate for at least an hour, or more if possible.
- Take the chicken out of the marinade and keep the marinade.
- Preheat the grill and oil the grates.
- Sprinkle a little more Sazon and achiote over the chicken and grill for 5 minutes on each side.
- Preheat the oven to 450°F.
- Put the chicken in a cast iron pan or baking dish and roast for 20 minutes or until 165°F in the thickest part.
- Baste the chicken with the reserved marinade a few times as it cooks (but not within the last 5 minutes of cooking).
